Go Back
–+ servings
Acquacotta - Tuscan Peasant Soup with Cabbage

Acquacotta - Tuscan Peasant Soup with Cabbage

Print Recipe Pin Recipe
Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 4 cups 960 ml onions, sliced about 1/3 inch thick
  • Salt
  • 1/2 cup 120 ml extra virgin olive oil
  • 3 cups 720 ml celery, chopped fine, including leaves
  • 3 cups 720 ml Savoy cabbage, shredded very fine
  • 2 cups 480 ml kale leaves, chopped
  • 1 cup 240 ml tomato, diced
  • 8 basil leaves torn into smaller pieces
  • 1 bouillon cube
  • 1/3 cup 80 ml dried cannellini beans, soaked and cooked and drained
  • Black pepper ground fresh from the mill
  • 12 thin toasted slices of day-old bread OR Olive Oil Bread
  • 1/3 cup 80 ml freshly grated parmigiano-reggiano cheese
  • 1/3 cup 80 ml lemon juice
  • 6 eggs

Equipment

  • Pot
  • Oven

Method
 

  1. Put the onions in a pot with a pinch of salt and part of the olive oil. Cook over medium-low heat, stirring occasionally, until the onions soften and become golden.
  2. Add celery and cook 2 to 3 minutes. Add cabbage and cook 2 to 3 minutes. Add kale and cook 2 to 3 minutes, stirring from time to time.
  3. Add the tomato and basil and stir well. Add the bouillon cube. Add enough water to cover the vegetables by about 2 inches. Add the cooked beans, cover, and simmer 30 minutes.
  4. Take the pot off the heat. Stir in the remaining olive oil, the lemon juice, and a few grindings of pepper. Let stand about 10 minutes.
  5. Preheat the oven to 400 F (205 C). Toast the bread slices. In a lidded ovenproof casserole, make 3 layers: bread, soup, and Parmesan. End with soup and cheese on top.
  6. Break the eggs over the top. Spoon about 1 tbsp of soup over each egg. Cover and bake 6 minutes. Uncover and bake 4 minutes more. Serve with a wide spatula.

Tried this recipe?

Let us know how it was!